This recipe is super-quick and makes a great mid-week dinner.Heat a tablespoon of olive oil over medium-high heat in a large skillet. Add a cup and a half chopped onion (save more time by buying pre-chopped onion if you can find it in the produce section of your supermarket), along with 1/2 tsp. cumin, 1/4 tsp. salt, a dash of black pepper, and one poblano pepper, seeded and chopped Cook for 5 minutes.
Add a 15-oz can of black beans and cook an additional minute. Remove from heat and stir in 1/3 cup chopped avocado and one cup of jarred, peeled and sliced mango. A lot of jarred fruit comes in heavy thick syrups, but I found a brand called Danielle's that used all natural ingredients and a light syrup of sugar and water, so I figured that was my best bet - healthwise and veganwise!
Place 4 (8-inch) flour tortillas on a baking sheet coated with cooking spray. Spoon 3/4 cup of the bean mixture onto the centers, leaving a 1/4 inch border. Top each with 2 tablespoons grated vegan cheddar cheese (such as the cheddar block from Galaxy Foods). Fold in half and lightly coat the tops with cooking spray.
Broil in the oven for 3 minutes. One quesadilla is 340 calories.
As to the tortillas, I found a new brand with a certified Vegan sticker right on the back, so of course I bought it! Check out Mario & Ricardo's Tortilla factory.
Cost:
onion $0.72
poblano pepper $0.60
black beans $0.79
jarred mango $0.49
avocado $0.50
tortillas $0.99
'cheddar' $3.39
(note: costs may be off the nexy couple days. My grocery receipt didn't print clearly)
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